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Chicken Tetrazzini

A timeless, creamy pasta dish that marries tender chicken with al dente noodles, mushrooms, and a velvety parmesan cream sauce. This version folds in a touch of wine and herbs for depth, yet stays approachable for weeknights or special occasions.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings 4
Calories 640 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 12 oz linguine or spaghetti
  • 2 cups cremini or button mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 cup dry white wine
  • 1 cup grated parmesan cheese
  • 1 cup fresh mozzarella, torn
  • 1 teaspoon dried thyme
  • to taste salt and black pepper
  • 1 tablespoon olive oil

Instructions
 

  • Preheat the oven to 375 F. Cook the pasta in salted water until al dente, then drain and set aside. If you plan to bake the dish, reserving a cup of pasta water helps loosen the sauce later.
  • In a large skillet, heat olive oil over medium heat. Add the onions and mushrooms, cooking until they release their moisture and start to brown, about 5 to 7 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
  • Push vegetables to the side and melt butter in the skillet. Sprinkle in the flour, whisking constantly to make a light roux for about 1 minute.
  • Slowly whisk in milk and cream, then stir in white wine if using. Cook until the sauce thickens and coats the back of a spoon, about 3 to 5 minutes.
  • Stir in the parmesan cheese, thyme, salt, and pepper. Fold in the shredded chicken and half of the torn mozzarella, letting the cheese melt into the sauce.
  • Add the cooked pasta to the sauce and toss to combine. If the mixture seems thick, add a splash of pasta water or more milk to reach a creamy consistency.
  • Transfer the mixture to a baking dish. Top with the remaining mozzarella and a light dusting of extra parmesan if you like a crisp, bubbly top.
  • Bake for 15 to 20 minutes until the cheese is melted and golden in spots. For a more golden top, broil for an additional 1 to 2 minutes watching carefully to prevent burning.
  • Let the dish rest for 5 minutes before serving. This helps the sauce set slightly and makes serving easier.